Wine gums

These are the commonest type of starch used in confectionery and are used to make jellies, pastilles and wine gums. They are made by heating a dispersion of the starch with a small quantity of acid at a temperature below the gelatinisation point, where the effect is to reduce the molecular weight by hydrolysing a few of the bonds. This decreases the viscosityof the starch pastes as might be expected from theory. Starch suppliers have devised a system where these starches are classified by fluidity, where the fluidity is the reciprocal of the viscosity. Thus, in a series of fluidity numbers 20, 40, 60, 75 and 80, the 80 fluidity gives the lowest viscosity paste. 

Most jelly and (wine) gum confectionery products are made with fruit flavourings in combination with citric acid. The most suitable flavourings are water soluble. Because lower temperatures are involved in the production methods, the use levels of flavourings are lower (50% of the hard candy levels). 

Chem. Descrip. Food starch modified derived from tapioca Uses Texturizer, gum Arabic replacement in hard gum candies, e.g., lozenges, cough drops, wine gums, fruit gums film-former in coatings for confections, glazes... 

The measurement of glass transition has also been carried out using DSC on confectionery products, such as commercial wine gums and found to be dominated by the sugar component, contrary to reports of large and unexpected increases in 7 produced by small amounts of hydrocolloids. 

It is perhaps ironic that, many years after his interest was first aroused, Stacey was to experience a fermentation failure owing to an unwanted dextran. He, and a large group of colleagues (potential co-tasters ), published a report of an attempt to make elderberry wine. A viscous, transparent gum, rather than a delicious drink, was produced. The gum was a typical, but unwelcome, dextran. 

By the mid-19th century the medicinal value of coca began to be more widely recognized in Europe and the United States. Coca extract began to appear in teas, chewing gum, and coca wine, as well as being featured as an ingredient in patent medicines. 

An Italian doctor named Paolo Mantegazza had been living in Peru, where he became acquainted with the restorative properties of coca leaves. His book helps popularize the substance cocaine, which finds its way into popular teas, wines, and chewing gum. 

Winckler Has given the following recipe for a green ink —Dissolve one hundred and eighty grains of bichromate of potassa in one fluid ounce of water add to 1 the menstruum, while warm, half an ounce of spirit of wine then decompose the mixture with concentrated sulphuric acid until it assumes a brown color. The liquor is now evaporated till it is reduced in quantity to one-half, when it ie diluted with two ounces of distilled water, filtered, mixed with half an ounce of alcohol, subsequently with a few drops of strong sulpliurio acid, and then allowed to rest till, after some time, it assumes a beautiful green color. It is finally adapted for use by the addition of a small quantity of gum-arabic. 

French polish is employed upon flat surfaces, and consists simply ofa solution of resin in spirit of wine. The simplest sort of French polish may be made by dissolving one and a half parts of shell-lao in eight ports of spirit of wine. Such a polish is very durable, but many other gum-resins are employed. A good dark-colored polish is prepared from one pound of shell-lac, half a pound pf gnm-benzoin, and one gallon of spirit of wine. Others reaommend twelve, ounces of shell-lac, three ounces of copal, six ounces of gum-arabic, to one gallon of spirit. 

During fermentation, 30-90% of the pectins are precipitated (5). An analysis of pectin content of wines from native and hybrid varieties (Table IX) for the years 1970 and 1971 indicate a reduction of 75-95% during fermentation. It is probable that the acetone-precipitable material remaining in the wine is gum or partially hydrolyzed pectin since the precipitate, a grey amorphous material, is entirely different from the translucent gelatinous mass typical of precipitated pectin. Although pectin is a problem in hot pressing native and hybrid varieties, the pectin content of the wine is comparable with that of vinifera wine. 

In the United States, woods which have been used for tight cooperage include white oak, red oak, chestnut oak, red or sweet gum, sugar maple, yellow or sweet birch, white ash, Douglas fir, beech, black cherry, sycamore, redwood, spruce, bald cypress, elm, and basswood (2, 3, 4). In Europe, cooperage for wine or brandy has been made from... 

Fireworks for Use in Rooms, accord-rn/jf (o Perron. Mix 12 parts of saltpetre, 15 of flowers of sulphur, and 30 of gunpowder. Then dissolve 2 parts of camphor in 8 of spirit of wine, and 4 of gum Arabic in water. Knead the whole into a dough and form small cornered pieces from it which are dried. When ignited they give a beautiful light. 

Food and beverages, used in a wide variety of applications serves as a solvent, carrier, emulsifier, conditioner, freeze preventer, and coating used in wine, liqueurs, chewing gum base, confectioneries, and chewy bars kosher glycerine is used in kosher foods. 

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